Cabernet & Berry Jam:
Place the preserves and the wine in a small saucepan and bring to a simmer. Stir to combine and pour the mixture through a strainer. Let the gelee set in the refrigerator for at least one hour prior to use.

Wine Biscuit:
In a large bowl mix together the flour, salt, pepper, baking soda, and baking powder. Set aside. Cream the butter and sugar together until smooth. Alternate between adding in the wine and flour mixture to the blended mixture. Chill for at least 1 hour. Roll dough out to 1/8 inch thick. Cut coins and place on a lined baking sheet. Bake @ 350 for 12 minutes.

Blue Cheese Mousse:
Place the cheeses and the Crème Fraîche in a mixing bowl and beat until the mixture is smooth. Season with salt and pepper. Place the mousse in a pastry bag. Chill, for about 30 minutes.

Garnish:
Chopped toasted walnuts and crushed wine biscuit crumbs.

To Assemble:
Place a spoonful of the jam in the bottom of a shot glass. Pipe in the blue cheese mousse in a spiral swirl pattern. Top with the chopped nuts and crushed biscuits. Serve with extra biscuits on the side.